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Milk Soup with Vermicelli

A simple milk soup flavored with salt and cooked with vermicelli.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Milk Soup with Vermicelli

Ingredients

Directions

  1. Bring 5 pints of milk to a boil.

  2. Add a small amount of salt.

  3. Stir in 60 grams of vermicelli and cook until tender.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Milk
Forms the liquid base of the soup and gives it a rich, creamy body.
Vermicelli
Thin noodles that absorb milk as they cook, softening and thickening the soup.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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